A lightened-up, healthy quinoa bake that you can enjoy completely guilt-free. Reminiscent of enchiladas, slightly spicy and super satisfying, full of black beans, veggies, and cheesy goodness. And the leftovers taste even better!
Total Time
30min
4.9
8 Ratings
Author: The Picky Eater
Servings:
10
Ingredients
•
1
cup
Quinoa
•
1
can
(15 oz)
Tomato Sauce
•
1 1/2
cups
Vegetable Broth
•
1
Tbsp
Chili Powder
•
1
tsp
Ancho Chili Powder
•
1/2
tsp
Chipotle Chili Powder
•
1
tsp
Garlic Powder
•
1
tsp
Onion Powder
•
1
tsp
Dried Oregano
•
1
can
(4.5 oz)
Mild Diced Green Chiles
•
1/2
cup
Frozen Corn Kernels
or Canned
•
2
cans
(15 oz)
Black Beans
•
3
Yellow Bell Peppers
•
1
Onion
, diced
•
1
tsp
Ground Cumin
•
1/2
tsp
Salt
•
1 1/2
cups
Shredded Mexican Cheese Blend
•
3
Roma Tomatoes
, finely chopped
•
to taste
Diced
Scallions
Cooking Instructions
1.
Cook
Quinoa (1 cup)
according to package directions.
2.
Meanwhile, saute
Onion (1)
,
Yellow Bell Peppers (3)
,
Frozen Corn Kernels (1/2 cup)
,
Ground Cumin (1 tsp)
,
Salt (1/2 tsp)
,
Black Beans (2 cans)
, and
Mild Diced Green Chiles (1 can)
.
3.
While that's cooking, make the sauce. Combine the
Tomato Sauce (1 can)
and
Vegetable Broth (1 1/2 cups)
in a medium saucepan over medium heat.
4.
Add
Chili Powder (1 Tbsp)
,
Ancho Chili Powder (1 tsp)
,
Chipotle Chili Powder (1/2 tsp)
,
Garlic Powder (1 tsp)
,
Onion Powder (1 tsp)
, and
Dried Oregano (1 tsp)
. Whisk to combine, then turn the heat down to low and let simmer 5 minutes.
5.
Preheat the oven to 375 degrees F (190 degrees C).
6.
Mix quinoa, sauce and half of the
Shredded Mexican Cheese Blend (3/4 cup)
in the pan with the black bean/veggie mixture.
7.
Transfer the mixture to a casserole dish, top with remaining
Shredded Mexican Cheese Blend (3/4 cup)
and bake for 15 minutes, or until the cheese is melted and bubbly.
8.
Top with
Roma Tomatoes (3)
and
Scallions (to taste)
, then serve!
Nutrition Per Serving
CALORIES
252
FAT
7.2 g
PROTEIN
12.8 g
CARBS
35.7 g
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